<![CDATA[Ubi jalar merupakan salah satu sumber karbohidrat utama di Indonesia yang menempati urutan keempat setelah padi, jagung dan ubi kayu. Masa layak konsumsi ubi jalar lebih lama dibandingkan jenis umbi lain, semakin lama disimpan maka rasanya semakin manis. Produktivitasnya relatif tinggi yaitu: 20-40 ton/ha dan umur panen pendek (4-5 bulan). Umbi ubi jalar mengandung air 59-69 persen, abu 0,68-1,69 persen(bk), protein 3,71-6,74 persen(bk), lemak 0,26-1,42 persen(bk) dan karbohidrat 91,42-93,45 persen (bk).Warna daging umbi yang beragam menunjukkan variasi kandungan komponen bioaktif dan rasanya. Umbi yang berwarna kuning, orange hingga jingga mengandung •-karoten, sedangkan ungu mengandung antosianin. Aneka produk dapat diolah dari ubi jalar segar, tepung maupun pati. Berdasar mutu gizi dan sifat fungsional serta peluang pemanfaatannya,ubi jalar mempunyai potensi yang besar untuk dikembangkan dalam upaya penganekaragaman konsumsi pangan.Sweet potato is one of the main source of carbohydrate in Indonesia, which ranks fourth after rice, maize and cassava. Storability is longer than other tubers and the longer the storage period the sweeter the tuber is. It has high productivity (20-40 ton/ha) and short period of maturity (4-5 months). The sweet potato tubers typically contain moisture 59-69 percent , ash 0.68-1.69 percent (db), protein 3.71-6.74 percent (db), fats 0.26-1.42 percent (db) and carbohydrate 91.42-93.45 percent (db). The colour of tuberflesh indicates the variation of the content of various bioactive compounds and taste. Tubers with yellow to orange colored contain •-carotene, while that of purple ones contain anthocyanin. Various products can be prepared from the fresh sweet potato, flour and starch. Based on nutritional quality and functional properties as well as utilization opportunities, sweet potato has a great potential to support the development of food consumption diversification. ]]>
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